This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. —Rebecca Baird, Salt Lake City, Utah
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 1-1/2 teaspoons packed fresh rosemary leaves
- 1/2 cup pink grapefruit juice
- 1 teaspoon lime juice
Directions
- In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice.
- Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.
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